I have a lot of friends that like eggs. I also have a lot of friends who don’t like to cook. I would say that a vast majority of those non-cookers avoid it because they either (a) don’t have a ton of free time and (b) hate doing dishes. Well guess what, my loves? I was inspired by you all last weekend and make this in honor of you egg-obsessed, dishes-hating, busy busy people.
This recipe is super low maintenance and designed just for you
Sunday brunch is one of my favorite pastimes EVER. I love the idea of starting off the last day of the weekend with a slow, delicious meal with family, friends, great conversation, amazing food and a nice hot cup of coffee. I never repeat the same dishes from week to week because I like to take advantage of the slow, Sunday morning to get a little creative in the kitchen.
While I like to switch things up a bit from week to week, every Sunday brunch that I cook contains a few key ingredients: eggs, tomatoes, green vegetables, fruit, coffee and some sort of sweet pastry.
I try not to use the word “favorite” too liberally, but I am definitely going to say it here. Eggs Benedict is (one of) my favorite breakfast or brunch foods of all time.
There are so many different styles and interpretations of this dish, but for me, there are two key things that make it great: an egg that has been poached to perfection and creamy, warm, lemony, homemade hollandaise sauce. I am so fond of this dish that I made it on Valentine’s day to show my mom how much I love her… which is a whole lot.
I think that the omelet is one of the greatest concepts of all time. There are so many different combinations of veggies, meats, cheeses, spices and herb that you can use to create the perfect egg pocket.
As someone who likes to eat eggs every morning for breakfast, occasionally I try to leave out the egg yolks to give my body a little break from the cholesterol. Lots of professionals have different theories of how many egg yolks someone should consume in a week and I don’t really pay attention to any of them. Rather, every once in a while when I feel like switching it up, I do!
Lately I’ve been trying to come up with some good meal ideas that you can make entirely in one skillet while also using minimal dishes and utensils to prepare the ingredients. This saves a lot of time, energy and is good for the environment because you’re not wasting a ton of water on washing dishes!
Recipes like this also help work toward one of the goals that I set out to accomplish with this site which is to show that cooking good food doesn’t need to be hard. You can start out with something so simple like this and just look at how beautful it still turns out! I didn’t even use a plate when I made this. I literally ate it straight out of the skillet and it was unreal.
Piperáde is a style of cuisine typical of the Basque Country and its staple ingredients of onions, green peppers and tomatoes are said to mimic the red, green and white colors of the Basque Flag. There are a number of ways to interpret this style and combine the ingredients to make a variety of dishes. I decided to play around and go the visual appealing route of thinly sliced peppers served underneath a sexy poached egg.
Can you tell that I like to eat food that is pretty?
I feel like asparagus doesn’t get enough credit. It’s interesting to look at, tastes great, and sure it might make your pee smell weird but honestly who cares? It is known to aid with detoxification, reduce inflammation, has anti-aging effects AND it is an APHRODISIAC… WHAT?! Good thing this is just in time for Valentine’s Day
Also, when you steam it and add some eggs on top, it can be the base for a unique and photogenic breakfast. Read more
Can it please be breakfast time all day errrday?
Growing up Jewish, there was never a shortage of lox, bagels and cream cheese at our family brunches. I developed a love of smoked salmon at a young age and have since enjoyed figuring out how to replicate the same flavor combination with different foods.
Hence, my breakfast was born… hopefully somewhere in a beautiful, fresh, Scandinavian river.
This is an example of one of my many meal ideas that comes to life out of necessity, spontaneity and lack of time to run to the grocery store. The other morning, it was definitely one of those”make what you can with what you’ve got in the fridge” moments but I still wanted to make something exquisite for my mom for breakfast.
This woman gave me life, after all. The least I can do is cook her something delicious and beautiful to start out the day right.
I am trying to sneak more Kale into my meals lately because it is an absolute powerhouse food, packed full of antioxidant vitamins A, C, and K as well as magnesium, fiber, iron and potassium. What does this mean in everyday terms? Kale is rich in nutrients, promotes endless health benefits (eye health, lower cholesterol, cancer fighting abilities) and tastes great at the same time.
Happy hump day!
Ok, how fun is this?! I wasn’t even planning on putting this recipe up because it was just what I cooked for breakfast, but it was way too cute to resist!
This breakfast is SO easy, SO delicious and SO SO SO Dr. Seuss!
I LOVE putting eggs on salad for a number of reasons. Mainly, I always like to have a protein component if I am eating a salad because it is the only possible way that a salad might have a chance of keeping me full for longer than 10 minutes. Also, I have never seen anyone else straight up cook an egg and put it on a salad and I want to share my trick with everyone! Eggs are always around the house and take only minutes to cook in a skillet.